Researchers broke down oyster mushrooms (Pleurotus spp.) mushroom proteins into smaller peptides and found they strongly blocked two key starch-digesting enzymes: alpha-amylase (up 72.5 percent) and alpha-glucosidase (up 62.1 percent) compared to unprocessed protein. These peptides stayed active even after simulated digestion, and both large and small peptide fractions showed potent effects. Because slowing carbohydrate breakdown can smooth post-meal blood sugar spikes without the harsh side effects of synthetic drugs, these mushroom-derived peptides point to a promising, food-based approach for gentler glucose management.